potato pulao

Aloo Jeera / Potato Cumin Dry

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Aloo Jeera / Potato Cumin Dry
Aloo Jeera / Potato Cumin Dry
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5 from 1 vote

Aloo Jeera / Potato Cumin Curry

Aloo jeera/ potato cumin dry recipe is everyone's choice. It is very simple and quick to make this recipe and we can eat this recipe in meal and also as alone with tea. This recipe can also be eaten in upavasa/ fasting. To make aloo jeera / potato cumin dry recipe follow given steps…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 5 people
Calories 16kcal
Cost 15 rupee

Equipment

  • Pressure Cooker
  • Fry Pan/ Kadhai/ Wok
  • Spatula/ Big Spoon
  • Knife/ Chaku

Ingredients

  • 200 grams Potato / Aloo
  • 1 tsp Cumin / Jeera
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 2 tsp Oil / Desi Ghee/ Butter
  • 2 tsp Lemon Juice / Neembu Juice
  • as per taste Salt

Instructions

  • First put 200 grams of potato in the pressure cooker. Give two whistle in the pressure cooker. After that switch off the gas. Open the pressure cooker once pressure release from the cooker gas.
  • Peel the potatoes and cut potatoes in small pieces.
    peel the potatoes and cut potatoes in small pieces.
  • Place a fry pan/ wok / kadhai on the gas. Keep the flame high.
    Place a fry pan/ wok / kadhai on the gas. Keep the flame high.
  • Add 3 tsp of oil/ desi ghee/ butter. Once oil/ desi ghee/ butter become hot, add 1 tsp of cumin seed in it.
    Add 3 tsp of oil/ desi ghee/ butter.
  • When cumin starts crackle, add chopped potato in it.
    When cumin starts crackle, add chopped potato in it.
  • Stir potato with the help of spatula.
    Stir potato with the help of spatula.
  • Add salt in the potato as per taste.
    Add salt in the potato as per taste.
  • Properly mix salt in the potatoes.
    Properly mix salt in the potatoes.
  • Fry potatoes.
    Fry potatoes.
  • Close the lid of fry pan/ wok/kadhai.
    Close the lid of fry pan/ wok/kadhai.
  • Now reduce the flame to medium.
  • Open the lid after 2 minute.
  • Stir potato again with spatula.
    Stir potato again with spatula.
  • If you want more crispy, you can fry more for couple of minutes.
  • Once potatoes are fried then add 2 tsp of lemon juice in it and mix with potato.
  • In the last add chopped coriander leaves.
    In the last add chopped coriander leaves.
  • Mix with fried potatoes.
    Mix with fried potatoes.
  • Cumin Potato/ Aloo Jeera is ready.
  • Transfer in the bowl and enjoy this recipe with meal or you can also eat as snacks and with poori , paratha.
    Transfer in the bowl and enjoy this recipe with meal or you can also eat as snacks and with poori , paratha.

Pilaf / Pulao

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Pulav
Pulaav
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5 from 1 vote

Pilaf / Pulao

Pilaf or pilau is a rice dish or a wheat dish in some areas.Which generally includes cooking in stock or broth, adding spices and other ingredients such as vegetables or meat.This veg pulao recipe is one of many Indian homes ' fundamental dishes produced frequently. It is also the most frequently found menu served along with a raita, chhola or spicy curry for parties, buffets & festivities.There are a few distinct ways to make pulao recipe for vegetables. Every region has a distinct way to do it. I am sharing a simple pulao veg generic recipe which we create at home. It tastes really delicious and is very fragrant.Not only does this work well for a regular or special meal, it is also good to pack in lunch boxes for office & college.Since this is the easiest of Indian rice dishes produced with very little preparation, making even for a party when you have a crowd is extremely fast & ridiculously simple.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican, snacks
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 People
Calories 370kcal

Equipment

  • Vessel
  • Big Spoon
  • Plate

Ingredients

  • 1 Cup Basmati Rice
  • 2 tsp Green Pea
  • 1/2 tsp Cumin Seed
  • 1 tsp Desi Ghee
  • 6 Unit Cashew, Break in two pieces
  • 3 Unit Almond, Break in two pieces
  • 1/8 tsp White Salt, Use very little amount of salt
  • 1 Unit Bay Leaf, optional
  • 2 Unit Black Pepper seed

Instructions

  • Take 1 cup of Basmati rice. Wash rice and keep them aside
    Take 1 cup of Basmati rice.
  • Place handi / fry pan on the gas stove.
    Place handi / fry pan on the gas stove.
  • Put 1 tsp of desi ghee into handi / fry pan.
    Put 1 tbsp of desi ghee into handi / fry pan.
  • Put Broken cashew and almond in the handi / fry pan.
    Put Broken cashew and almond in the handi / fry pan.
  • Fry cashew and almond. Fry till cashew and almond become little brown.
    Fry cashew and almond.
  • After that add cumin seed in the handi / fry pan. You can add bay leaf and black pepper seed also.
    Fry till cashew and almond become little brown.
  • Once cumin started crackling, after that add basmati rice in the handi / fry pan. Add 2 tsp green peas and little amount of salt. Fry rice for 30 seconds.
    Once cumin started crackling, after that add basmati rice in the handi / fry pan.
  • After that 2 cup of water into handi / fry pan.
    After that 2 cup of water into handi / fry pan.
  • Now let boil the rice in the handi.
    Now let boil the rice in the handi. Stire rice periodically so that rice should not stick to vessel bottom.
  • Stir rice periodically so that rice should not stick to vessel bottom.
    Stire rice periodically so that rice should not stick to vessel bottom.
  • Wait for water starts boiling in the handi.
    Wait for water starts boiling in the handi.
  • Once the water starts boiling. Place the lid on the handi / fry pan. Now put the gas flame to medium.
    Once the water starts boiling. Place the lid on the handi / fry pan.
  • Let remain the lid close for 5 – 7 minute. After that open the lid and check whether rice is cooked. If its 90 % cooked. Close the gas flame, and close the lid for 10 minute. Do not open the lid before 10 minute. If pulao is not cooked properly. You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
    Let remain the lid close for 5 - 7 minute. After that open the lid and check whether rice is cooked. If its 90 % cooked. Close the gas flame, and close the lid for 10 minute. Do not open the lid before 10 minute. If rice is not cooked properly. You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
  • Now Pilaaf / Pulao is ready Serve hot with curry, choola, kadhi or any other curry recipe.
    Pulaav

Notes

  1. If Pulao is not cooked properly.
  2. You can add little amount of water in the handi and close for 5 more minute, gas should be on low flame.
  3. Without side dishes, this vegetable pulao can be served alone. But the meal is complimented by a chhol and raita.
  4. With egg curry or chicken curry or any grilled dishes such as kababs, non-vegetarians can serve veg pulao.
  5. But just appreciate it with some simple curd / yogurt and papad if you’re short of moment.
  6. We serve vegetable pulao with a salan or shorba for unique occasions or when we have visitors at home.
 
You can try below chutney’s with Pilaf/ Pulao …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni
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